B.H.M.C.T. (First Semester),101 : FOOD PRODUCTION—I(OLD AND NEW PATTERN),2011 Question Paper,University Of Pune Question Paper

University Of Pune Question Paper
B.H.M.C.T. (First Semester) EXAMINATION, 2011
101 : FOOD PRODUCTION—I
(OLD AND NEW PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Solve any four questions.
(ii) All questions carry equal marks.
1. (a) Explain the composition of wheat. [4]
(b) What are duties and responsibilities of sous chef ? [4]
(c) Discuss the importance of personal hygiene in hotel
industry. [2]
2. (a) Classify kitchen equipment giving one example of each. [6]
(b) Give four examples of artificial sweetner. [2]
(c) Give two examples of the following : [2]
(i) Melon fruit
(ii) Stone fruit.
3. (a) Explain briefly any four types of fats/oils. [4]
(b) Explain factors influencing eating habits of any community. [4]
[4081]-101 2
(c) Write the colour pigments in the following : [2]
(i) Carrots
(ii) Brinjal
(iii) Egg yolk
(iv) Mint leaves.
4. (a) Define : [4]
(i) Homogenization
(ii) Rennet
(iii) Skimmed milk
(iv) Hydrogenation of fat.
(b) Differentiate between herbs and species. [4]
(c) Write any four functions of egg in cookery. [2]
5. (a) Give two examples of each : [4]
(i) Stem vegetables
(ii) Flower vegetables
(iii) Root vegetables
(iv) Fruit vegetables.
(b) Explain the following terms (any six) : [6]
(i) Star anaise
(ii) Bhujia
(iii) Doodh pak
(iv) Jallebi
(v) Yakhani
(vi) Khorma
(vii) Kneading
(viii) Mashing.

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